Tuna Egg Salad

PREP TIME:10 minutes

TOTAL TIME:10 minutes

SERVINGS:2

Ingredients  

1 5 oz can of tuna, drained

2 hard boiled eggs, chopped

3 Tablespoons plain Greek yogurt*

2 Tablespoons finely chopped red onion

1 Tablespoon finely chopped dill pickle

¼ teaspoon dried dill

¼ teaspoon black pepper

⅛ teaspoon fine sea salt

Fresh dill, for garnish

Lettuce leaves, bread or crackers for serving

Instructions 

• Combine: Add all ingredients into a bowl and stir to combine.

• Serve: Top with fresh dill and serve. I like serving in crunchy lettuce leaves for lettuce wraps. 

• To store: Keep leftovers in an airtight container in the fridge for 3-4 days. 

Notes

• Greek yogurt swap: You can use mayo or mashed avocado in place of the Greek yogurt if you’d like. 

Nutrition

Serving: 1/2 of recipe | Calories: 122kcal | Carbohydrates: 3g | Protein: 12g | Fat: 7g